Monday, May 8, 2017



Kambu / pearl millet flour - 1 3/4 cup
Non-bleached all purpose flour - 1 3/4 cup
Sugar - 1/4 cup
Butter - 1/4 cup
Milk - 1 cup and more if needed
A pinch of salt
Active dry yeast - 7 grams
Raisins, candied orange peel, candied lemon peel, tutti fruity - each 1/4 cup

Take both flours, yeast and salt in a large bowl.

Warm together milk, butter and sugar until sugar dissolves and the mixture is warm enough to raise the flour but not hot.

Now mix this to the flour mixture and make a stiff dough. If necessary add more flour or warm milk. 

Finally add the mixed peel and raisins.

When mixed well cover and allow to raise it double.

Again mix well and shape it to a bread and allow to raise again. This can be placed in a sandwich tin too. In this mean time pre-heat the oven to 200 degrees Celsius.

When the dough is raised to double, brush milk over and bake for about 20 to 30 minutes. It takes about 30 minutes in a tin. This one is done in 25 minutes.

Cool in a cooling rack and serve.

Tuesday, March 14, 2017


Tapioca/ Maravalli kilangu
Salt to taste
Mustard seeds
Coconut scrapping
Finely chopped green chilies
Curry leaves

Preparation :
Remove skin of tapioca and cook in water with little salt.

Cook for 15 minutes until it is soft. Drain water and set aside.

Now heat oil in a seasoning pan and splutter mustard seeds. Now add free chilies and curry leaves.
Sprinkle coconut over cooked tapioca. Now pour the seasoning over.

Serve hot with chutney, meat or fish curry. Or as evening snack with black tea or coffee.

Thursday, March 9, 2017


Whole wheat flour - 2 cups
Freshly grated coconut - 1 cup
Salt to taste
Sugar - 1 or 2 tbsp

Mix salt with wheat flour and add water to prepare dosa batter.

Heat a tawa and pour one ladle batter.

Sprinkle some coconut and sugar to taste.

Allow to cook for about 1 minute. Fold and serve.

Sweetness of sugar, freshness of coconut and taste of wheat together gives a heavenly treat to the taste buds.